cooked mushroom and caramelized onion salad

cooked mushroom and caramelized onion salad

If there’s one thing all Jewish families have in common no matter their origin, it’s our love for food. We always tend to overcook and have leftovers for days, which is not a bad thing, since we end up having lots of meals in the freezer for the nights we are too lazy to cook. Ever since I got married in 2014, I follow my husband’s Moroccan traditions when it comes to Shabat and holiday meals at home. Moroccan Jews tend to serve lots of salads at the beginning of a meal, followed by fish and then the main course. Their salads come in all varieties, from raw to cooked vegetables and from sweet to savory ingredients. This cooked mushroom salad is one of my new favorites — it’s both sweet and savory, goes deliciously well with warm challah bread or pita and can be served no matter the occasion!

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion
  • 2 teaspoons honey, divided
  • 3 tablespoons chopped fresh coriander
  • 500g white button mushrooms, sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • Salt and pepper, to taste
Read the whole recipe on Savormania